Lemon mint cookies · Cookie recipes

Lemon mint cookies are simply irresistible — light, soft, and beautifully fragrant! As they bake, your kitchen fills with the most refreshing aroma of citrus and mint — pure magic.

These cookies are super easy to make and come together quickly. The only secret: the dough needs to chill in the freezer before baking to create those signature pretty cracks on top.

Ingredients:

2 cups (250 g) all-purpose flour
½ cup (1 stick / 115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
5 tablespoons powdered sugar (for rolling)
1 large egg
1 medium lemon (zest + 2 tablespoons juice)
2 tablespoons fresh mint leaves (about 15 g), finely chopped
1 teaspoon baking powder
1 pinch of salt

Cooking process

1. Prepare the lemon and mint

Wash and dry the lemon and mint thoroughly.
Grate the lemon zest finely and squeeze about 2 tablespoons of juice.
Finely chop or crush the mint leaves — you can use a mortar and pestle or pulse them in a blender.

2. Make the dough

In a large bowl, combine the chopped mint, lemon zest, lemon juice, and sugar.
Add the egg and beat with a hand mixer for a minute or two until smooth.
Add the softened butter and continue beating until light and creamy.

3. Add the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add this dry mixture to the butter mixture, stirring until a soft, non-sticky dough forms.

Wrap the dough tightly in plastic wrap and freeze it for at least 1 hour (or up to a few hours for deeper cracks on the cookies).

4. Shape and bake

Preheat your oven to 350°F (180°C).
Line a baking sheet with parchment paper.

Remove the dough from the freezer and divide it into about 20 equal pieces. Roll each piece into a ball (about the size of a large walnut).
Roll each ball generously in powdered sugar and place them on the prepared baking sheet, leaving about 1–1½ inches (3–4 cm) between each cookie.

Bake for 15–20 minutes, until lightly golden and cracked on top.